Article
Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production.
Applied microbiology and biotechnology - 1 Feb 2012
Kutyna D R, Varela C, Stanley G A, Borneman A R, Henschke P A, Chambers P J
Abstract excerpt
The development of new wine yeast strains with improved characteristics is critical in the highly competitive wine market, which faces the demand of ever-changing consumer preferences. Although new strains can be constructed using recombinant DNA technologies, consumer concerns about genetically modified (GM) organisms strongly limit their use in food and beverage production. We have applied a non-GM approach,...
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